October 30, 2013 by thepolishedbutton
I think it’s almost impossible to avoid halloween when there are kids in the house, and although we don’t go in for trick or treating, my toddler loves any excuse to dress up, so once we had an invite to a kids spooky party, we couldn’t resist getting involved. One witch costume later, we got busy making some sweet treats to contribute. I must admit, I didn’t let her have a huge amount of involvement in the decorating stages as I wanted to get them looking nice (mean mother…) but she did enjoy mixing and watching, bless her!
So here are my gingerbread skeletons and creepy cakes!
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor or a large bowl if mixing by hand. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse or mix with a wooden spoon until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the icing, to create a simple skeleton effect.
This recipe is originally featured here..
Ok, I admit it, time was tight so I opted for the lazy bakers approach…I got out a pack of sponge cake mix! In my defence, I don’t think toddlers really care much for the sponge, as proven by the amount of cakes minus the icing left on the plates! You can of course use a simple sponge cake recipe if you’re serving these to a more discerning palate than a bunch of sugar crazed 2 year olds!
1 packet of sponge cake mix, plus the extra ingredients required – in my case 2 eggs and some water
Small bowls of water icing made up to a loose toothpaste consistency, in orange and white (I used about 200g of icing sugar for each colour)
Chocolate water icing, as above, made up with cocoa, icing sugar and water
3 x piping bags
Make the cakes as per instructions, and divide between 12 cupcake cases. Bake, and leave to cool completely.
Make up your icing by mixing a tiny bit of boiling water at a time to the icing sugar, then add a few drops of food colouring/cocoa to gdt the right colour and consistency.
Spoon a teaspoon of white icing onto 6 cakes, and smooth over to create a thick layer. Pipe concentric circles onto the still wet icing using the chocolate icing. Using a toothpick, start at the centre and drag a line to the edge. Do this about 6 times all the way round to create a spider web effect. Leave to dry.
Cover the remaining cakes in orange icing in the same way, then use the chocolate icing to create 8 ‘spider legs’. Put a small blob in the middle and leave to dry for a minute or two. Then pop a malteser in the middle to create the spider body. Push it on firmly so it doesn’t roll off! Finally add 2 dots of white and 2 dots of brown to create the spider’s eyes. Leave to dry.
For the ultimate halloween party effect, get your child jacked up on sugar and then ask them to be scary. Bedtime then becomes truely terrifying….